Stuffed Pan Breads

Preparation info
  • Makes 4 breads, or about 16 pieces, serving

    6 to 8

    • Difficulty

      Easy

Appears in
The Savory Way

By Deborah Madison

Published 1990

  • About

This recipe is a variation on Paula Wolfert’s Marrakesh “pizza,” with several additional fillings inspired by the original. The basic idea of these tasty breads is akin to puff pastry: dough is wrapped around butter—in this case butters that are full of herbs and spices—then rolled out, re-formed, and rolled again. On a hot cast-iron griddle the butter melts, the dough cooks and crisps in the butter, and steam

Ingredients

Method